Total Time: 30 minutes (plus chilling time)
Difficulty: Low
Serves: 6–8
Ingredients:
- 6 large egg yolks
- 3/4 cup (150 g) granulated sugar
- 1 cup (240 ml) heavy cream, cold
- 16 oz (450 g) mascarpone cheese, softened
- 2 cups (480 ml) strong brewed coffee, cooled
- 1/4 cup (60 ml) coffee liqueur (optional)
- 2 packs (about 24–28) ladyfinger biscuits (Savoiardi)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions:
- Prepare the Cream Base
- In a heatproof bowl, whisk the egg yolks and sugar together.
- Place the bowl over a pot of simmering water (bain-marie) and whisk continuously for 5–7 minutes, until thick and pale. Remove from heat and let it cool slightly.
- Whip the Cream
- In a separate bowl, whip the cold heavy cream until soft peaks form.
- Combine with Mascarpone
- Gently fold the mascarpone cheese into the cooled egg yolk mixture until smooth.
- Then, fold in the whipped cream, being careful not to deflate the mixture.
- Prepare the Coffee Dip
- In a shallow dish, mix the brewed coffee with coffee liqueur (if using).
- Assemble the Layers
- Quickly dip each ladyfinger into the coffee mixture (do not soak too long to avoid sogginess).
- Arrange a single layer of dipped ladyfingers in a rectangular dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining cream.
- Finish & Chill
- Dust the top generously with unsweetened cocoa powder.
- Optionally, sprinkle with dark chocolate shavings for extra indulgence.
- Cover and refrigerate for at least 4 hours (or overnight) for best flavor and texture.
Serving Tip:
Serve chilled, directly from the dish, with an extra sprinkle of cocoa before serving.
